Duck breast à l`orange with orange zabaglione

Duck breast à l`orange with orange zabaglione

3.5 22 valutazioni

Prep. 20min

Totale 2h 20min

2 portions

Ingredienti

Duck breast à l`orange

water plus extra to submerge bags
1850 g
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
30 g
duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored
2
salt to taste
2 - 3 pinches
ground black pepper to taste
2 - 3 pinches
oranges zest and juice of 1 orange, 1 orange cut into 6 slices
2
garlic cloves crushed
2
eschalot cut into quarters
1
fresh thyme
2 sprigs
black peppercorns
½ tsp

Orange zabaglione and serving

Vegetable stock paste
¼ tsp
ground white pepper plus extra to taste
2 pinches
ground cayenne pepper
1 pinches
egg yolks
3
salt to taste

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 70.8 mg

Proteine 51.3 g

Calorie 6176.3 kJ / 1470.6 kcal

Grassi 137.2 g

Fibre 4.5 g

Grassi saturi 42 g

Carboidrati 11.1 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Sous Vide for Two 8 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Peking-style duck pancakes (MEATER+®)

8sa 50 dk

Chicken liver pâté

2sa 20 dk

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7sa 25 dk

Sous-vide rare beef steak with béarnaise sauce

2sa 20 dk

Lamb cutlets with spinach and pea purée

40 dk

Prawn and trout terrine with horseradish cream

3sa 25 dk

Jerusalem artichoke soup with cheese shards

1sa 10 dk

Lamb rack with port sauce and parsnip purée

1sa

Beetroot and tequila cured salmon

24sa 20 dk

Scallops with pea purée

25 dk

Pork fillet wrapped in prosciutto with barbecue butter

1sa 30 dk

Sous vide salmon with avocado cream (TM6)

1sa 5 dk